Ingredients​ (to make two small tarts)
​​
225g Plain Flour
100g Butter
2-3Tblsp Water
2Tblsp Pesto
4 Vine tomatoes
1 ball of Mozzarella
What do we need?
​
-
Chopping board
-
Paring knife
-
Table knife
-
One mixing bowl
-
Fork
-
Tablespoon
-
Baking tray
Tia's tip
​
To make it easier you can use a cheese grater to grate the cold butter into the flour before you rub it in with your fingers.
What do we do?
​
Making the pastry
-
Measure the flour and put into the mixing bowl.
-
Weigh the butter and cut into small pieces as you add it to the mixing bowl.
-
Put your hands (make sure you wash your hands first!) into the bowl and rub the flour and butter together. You want to get the flour and butter to look like breadcrumbs.
-
Add the water and use the fork to help you bring the mixture together into a dough.
-
Wrap up the pastry in cling film and pop in the fridge for 20-30 mins.
Making the tarts
-
Put the oven onto 200c.
-
Put the tomatoes on the chopping board and use the paring knife to cut them into slices.
-
Now use the table knife to cut the mozzarella ball into slices.
-
Divide the pastry into two and roll out into a square or rectangle shape. It does have to be perfect as you are going to fold the edges in at the end.
-
Put 1Tblsp pesto on each tart and spread it out, leaving 2.5cm (1inch) gap at each side of the pastry.
-
Add your tomato and mozzarella slices on top spreading them over the pesto.
-
Fold the edges over your filling so that it looks like a tart.
-
Put them in the oven for 20-25mins.
You can eat these tarts hot or cold. Enjoy!
IProperty of Cooking Pioneersy.